Pork Tenderloin and Black Beans
- 2 tsp. dried thyme, divided
- 1 tsp. fresh ground pepper
- 1/4 tsp. salt
- 1 pork tenderloin
- 2 tsp. olive oil (not extra virgin)
- 1 each red and yellow pepper, sliced into strips
- 1 yellow squash sliced medium
- 1 zucchini sliced at an angle
- 4 green onions to 1-inch lengths
- 2 cloves garlic, sliced thin
- 1 can black beans rinsed and drained (size of can depends on how many you want to add)
- 1 can (sm.) stewed tomatoes (unseasoned)
- Combine 1 t. thyme, pepper, and salt.
- Roll pork, pressing spice mix into it.
- Heat oil in a large skillet to med-high heat.
- Sear pork on all sided and then turn heat down to med.
- and cook until pork is done, about 25 minutes.
- Remove pork and place on a cutting board and cover with foil.
- In same skillet, same heat add all the veg and remaining thyme.
- Cook to tender crisp.
- Add beans and tomatoes with tomato liquid.
- Cook 2-3 minutes more.
- Remove from heat and place cooked veg on a platter.
- Slice tenderloin thin and arrange on top.
thyme, fresh ground pepper, salt, pork tenderloin, olive oil, yellow pepper, zucchini, green onions, garlic, black beans, tomatoes
Taken from www.foodgeeks.com/recipes/17722 (may not work)